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Prep time
15 minutes
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Cook time
40 minutes
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makes
2 (10-cup) bundt pans
Author Notes
Welcome to Plus One, a column by Food Editor Emily Ziemski where those small-but-mighty additions that instantly upgrade whatever’s on the table—ingredients, sauces, toppings—are the star of the show. Today, a redemption arc for the lactose-intolerant.
This may be mainstream information at this point, but the holidays in food media start wayyyy before the masses even begin to feel a holiday twinkle in their eye. (July. It starts in July.) As you can imagine, I’ve had so much time to think about the holidays—how I’m celebrating, what I’m cooking, and the new treats I’d love to see on the table.
The people who don’t get a lot of love around the holidays—at least around meal time, and *especially* at the dessert table—are my fellow dairy-free girlies. Sugar cookies (butter), eggnog (cream), rugelach (butter), and yule logs (butter, cream) fill out the usual spread. The list goes on, but it’s mainly dairy-forward, and no one needs to brave a tummy ache during the holidays. (And we’re all being very brave about it.)
So, as a holiday gift to my butter-less comrades, I give you a tender, spice-forward, white gingerbread bundt. This recipe makes two cakes: one for your guests, and one for you. You deserve it. Also feel free to up the amount of glaze based on your topping desires. —Emily Ziemski
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Ingredients
- For the cake:
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3 cups
(21 ounces) granulated sugar
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4 2/3 cups
(20 ounces) cake flour, plus more for coating
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1 heaping tablespoons
baking powder
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1/2 teaspoon
kosher salt
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9 ounces
oat milk
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3
large eggs
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6
large egg whites
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1 teaspoon
vanilla bean paste
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12 ounces
safflower oil
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3 teaspoons
fresh ginger, grated
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3 tablespoons
crystalized ginger, finely minced
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1 teaspoon
ground ginger
- For the glaze:
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1 cup
confectioner's sugar
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1 to 2 tablespoons
oat milk
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1/8 teaspoon
kosher salt
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1/2 teaspoon
ground ginger
Directions
- For the cake:
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Heat the oven to 350°F. Whisk together the dry ingredients in a stand mixer bowl, including the sugar.
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In a large bowl, lightly whip the egg whites to aerate, then add the milk, eggs, and vanilla.
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In a stand mixer fitted with the paddle attachment, blend together the dry ingredients with the oil, and half of the milk mixture. Blend until combined, about 2 minutes. Scrape the bowl. Add the remaining milk mixture in two more batches, scraping in between each and blending to combine, about 6 minutes, or until no lumps remain. Fold in the gingers.
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Lightly spray the bundt pans with cooking spray, then coat with a light dusting of flour. Evenly divide the batter between the pans and bake 30 to 45 minutes, or until a cake tester comes out clean.
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Let cool completely before icing. Top with more crystallized ginger.
- For the glaze:
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Sift the powdered sugar into the oat milk. Whisk together, adding the ginger and salt. Add a touch more milk to get desired consistency, if necessary.
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